One Pot Taco Spaghetti
This One Pot Taco Spaghetti is the perfect fusion of taco night and pasta night, all in one easy skillet meal. It features seasoned ground beef, tender spaghetti, and melty cheddar cheese for a flavorful, satisfying dinner with minimal cleanup—ideal for busy weeknights or a cozy family dinner.
Servings: 4
Calories: 497kcal
Ingredients
- 1 clove garlic minced
- ¼ cup finely diced onions
- 1 pound lean ground beef
- 1 1-ounce packet taco seasoning
- 1 14-ounce can diced tomatoes (with liquid)
- 2 cups water
- 8 ounces uncooked spaghetti
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped parsley for garnish
Instructions
- In a large skillet over medium heat, add the minced garlic, diced onions, and ground beef. Cook until the beef is browned, breaking it apart as it cooks. Drain any excess fat.
- Sprinkle the taco seasoning over the beef and stir to evenly coat.
- Add the diced tomatoes (with liquid), water, and uncooked spaghetti to the skillet.
- Bring the mixture to a boil, gently pressing the spaghetti down so it's submerged in the liquid.
- Reduce the heat to a simmer, cover, and cook for about 15 minutes, stirring occasionally to prevent sticking, until the spaghetti is tender.
- Remove the lid and cook for 1 more minute to reduce any remaining liquid.
- Turn off the heat, sprinkle the shredded cheddar cheese over the top, and cover for 2–5 minutes until the cheese is melted.
- Garnish with chopped parsley and serve hot.
Notes
Add-ins: Try stirring in corn, black beans, or diced jalapeños for extra flavor.
Cheese swaps: Use Monterey Jack, Mexican blend, or pepper jack for a different cheese profile.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water.
Cooking tip: Stir occasionally while simmering to keep the pasta from sticking together.